A summertime favorite when the jalapeno peppers are so thick on the plant and cilantro is in full bloom!

Course:
Appetizer

Cuisine:
American, Mediterranean

Keyword:
hummus

Servings: 8

Author: Jeanna

Ingredients

115.5 oz can chickpeas (garbanzo beans)

1.5Tbsfresh lime juice

1/3cupcilantro – rough chop

1-2Jalapeños OR canned Chipotle Peppersseeded and rough chopped

1large or 2 small cloves of garlic - peeled and smashedrough chop

1.5Tbstahini

2TbsOlive Oil

Salt to taste1/4 – ½ tsp

Instructions

Drain beans, saving liquid for later. Rinse beans.

Place all ingredients into food processor except olive oil and blend until smooth.

While processor is running, drizzle in olive oil. If prefer a less thick dip, drizzle in bean liquid until reach your desired consistency. Add salt to taste.

Recipe Notes

For a smoky flavor, substitute the canned chipotle peppers. They are a bit hotter than the jalapeño, so start with one and add to taste. Also, be sure to remove the seeds - this is where most of the heat is.